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Blue Trout and Black Truffles: The Peregrinations of an Epicure
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About the BookThere were, and still are, great restaurants all over Europe, but the greater part of Blue Trout and Black Truffles is devoted to the eating-places and vineyards of France. It is a vicarious experience to read about the culinary wonders of the notable establishments of another era that have become the last epicurean haven in this materialistic, mechanized world of fast-food chains and frozen-food dinners. Mr. Wechsberg reaches back to the twilight days of the Habsburg monarchy, when those splendid monuments to the haute cuisine in central Europe, Meissl and Schadn of Vienna and Gundel's of Budapest, were in their prime. Reviews". . . the delight of meeting the greatest practitioners of the oldest art in the world, of seeing them at work, appreciating their creations, and sharing in their triumphs. That is what this book does."––Rex Stout, New York Times "Mr. Wechsberg is, happily, the possessor of a pervading and delightful humor. Nothing is less suited to the joys of eating and drinking than a solemnity of approach and 'Blue Trout' is characterized by a sly and latent hooray that goes well with its content of truffled foie gras and lobster aspic."––Saturday Review |
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